Bo Tai Chanh - Rare Beef Marinated in Lime Sauce
Prep time: 0:30
5 to 10 servings scale / convert
1 lb. beef tenderloin or eye of round, sliced paper-thin against the grain
1/4 cup good fish sauce (nuoc mam)
3 tbsp. white sugar
2 cloves garlic, minced
1 piece ginger, grated
1 dash dried chiles or 1 thai bird chile, chopped fine (suit to taste)
Crushed roasted peanuts or cashews
Thai basil, shredded
Scallions, chopped or shallots, minced
Fried garlic bits
Drizzle of lime juice
1. Mix dressing ingredients until sugar is well-dissolved. Let stand for at least 10 minutes, up to overnight.
2. Add beef and 3/4 of dressing to a bowl and ensure all slices are in contact with dressing. Let stand about 10-15 minutes.
3. Drain beef and arrange on a chilled platter. Drizzle with remaining dressing, then sprinkle with garnishes of your choice, I recommend all of them. Serve immediately.
Fantastic, possibly upscale Vietnamese 'carpaccio' recipe, guaranteed to wow your friends - and if they aren't wowed, you need new friends.
Yes, the beef is 'raw', but it has been cooked by the fish sauce and lime juice. If you are squeamish, you can sear the beef on the outside before slicing, but why mess with a good thing?
Just make sure you have a reputable butcher and nice, fresh beef - and if you ask nice he might slice it thin for you!. If you can't get it sliced, then put the beef in the freezer for 30-40 mins before slicing.
Have you made it? What'd you think?
Log in to review this recipe.